[Rainbow Plate] Crumbed Tofu Steaks & Creamy Japanese Dressing
with Rice & Mixed Vibrant Veggies
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Jasmine Rice
1
Japanese Tofu
1 packet
Garlic Aioli
1 packet
Panko Breadcrumbs
1 packet
Pea Pods
1 sachet
Sweet Soy Seasoning
1 packet
Japanese Dressing
1
Red Apple
1
Carrot
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve pea pods lengthways. • Thinly slice carrot into sticks. • Thinly slice red apple into wedges. Little cooks: Help wash the veggies!
• In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip Japanese tofu steaks into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed tofu l in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the crumbed tofu for best results!
• In a small bowl, combine garlic aioli and Japanese style dressing. Little cooks: Take charge by combining the sauces!
• Divide rice, crumbed tofu steaks and mixed vibrant veggies between plates. • Serve with creamy Japanese dressing. Enjoy!
